The night before marinate the chicken breasts with garlic, onion and salt. In a heavy
4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender.
Transfer the chicken to a platter. Remove the skin from the chicken and discard. Cut
the chicken breasts into strips. Cook the yellow potatoes in the casserole with the
chicken stock until they start to disintegrate. Add more chicken stock to taste. At
this point the soup should be thick and fairly smooth. Add the bunch of scallions, the
bunch of cilantro, the sliced potatoes, the guascas, and the corn. When cooked
remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup
bowls and pour the soup into the bowls. Pour 3 T. of cream and 1 t. of chopped capers on
each bowl. Float the sliced avocado on top. Serves 4.

You definitively have to use guascas if you want to call your soup Ajiaco. It's not
easy to get them out of Colombia, but they give this soup its characteristic flavor.